Almond Crusted Grouper and Sauteed Vegetables

We have all heard the health claims about including more fish in your diet, so what's holding you back?!? If you are worried about the price, shop for what's in season. It will not only be cheaper, but it will likely be fresher. Or maybe you are worried about the sustainability. Never fear, just download one of these handy guides and ease your concerns. Just because salmon reaps most of the hype, it doesn't mean that any ol' filet from the seafood counter is the best choice.

One of the nice things about fish is how simple it is to cook. Most firm white flesh fishes take on a lot of flavor (similar to chicken). You can pan sear, broil, poach, roast, grill, even microwave most fish in a matter of minutes. You can even pressure cook it to infuse flavor and keep it super moist. I do suggest staying away from using it with slow cookers, however, unless you add it in the last 30 minutes-1 hour (depending on size).

Roasted Chicken Thighs and Kale

I was recently asked if I someone could pay me to cook for them for a week. What a gig; I would love that! Regardless, the reason this questions was asked of me is because of my eating habits. I regularly eat breakfast, lunch, dinner, and several snacks throughout the day. My food intake is well rounded and whole foods in nature. I bring my snacks and lunch with me to work everyday and cook most of my own food. This baffles most people. However, it is not as daunting as it seems.

Shrimp and Sausage Salad

I love cooking, but I must admit that I enjoy the opportunity to have my meals served to me on occasion. A nice, relaxed atmosphere, where I do not have to worry about anything but picking what to have someone else prepare can be a welcome change of routine. It is even better when it is on someone else's dime! So when work sent me to a trade show earlier this week I embraced the experience of eating out. Plus eating in a whole-foods fashion can be a fun endeavor amidst the conventional American diet found on most menu's today. However, that being said, it also enforces my desire to teach as many people as possible about the faults and pitfalls surrounding that diet.

Many American's are now coming around to having good intentions about their diet. Unfortunately, many of the "conventional wisdoms" that they believe are incorrect. Or at least wrongly understood. Take this for example:

See, We Aren't Crazy!

When you tell people that your diet consists of low carbs, mainly achieved through elimination of all grains and other starchy food sources, and consists of high fat/protein, they tend to look at your funny. Especially when you are my size; 5'7" and 120 lbs soaking wet, and have the ridiculous amount of energy I have. Some are amazed and want to hear everything about it even though they have their doubts. Some will actually listen to some of my suggestions and start to change their diet. Some will down-right argue with me (bring it on!). I pray for the second group. Start with baby steps. That's what I did along with virtually everyone else I know that follows the same basic diet premise. And none of us are complaining. Why? Because we are right.

And for those of you who don't believe, who want more proof, or who want extra backup in the case for a healthier life, READ THIS. Rock on, LA Times. Spread the love.

Now, to figure out how to express this to America without another "fad" and/or extreme adaptation.... 

Non-Chili Lovers Beef "Chili"

Chili is one of those dishes that give just about everything you could need; vegetables, meat, fat, and flavor in one warm, easy to cook meal. However, I have never been a big fan of the chili flavor. But everything else this dish provides is right up my ally. I had to do something!

So I am not sure if this recipe can actually be considered chili since technically, there is no chilies or chili powder in it! But according to Wikipedia, my version it does have all of the other basics of this classic wintertime stew; peppers, onion, garlic, cumin, and beef. Additionally, my version gets its bulk from tomatoes, celery, and carrots, and flavor from paprika, dried basil, dried oregano, ground cinnamon, and a dash of cayenne pepper. For my first official pot of "chili", delish!

Kielbasa and Pineapple

I must admit, summer is my absolute favorite time of year. I was born and raised going down to the Jersey Shore just about every weekend growing up, and have made a solemn vow to myself to never be further than a few hour drive to an ocean. I thrive in the heat and highly enjoy wearing ** ahem** the least amount of clothes possible.

When at a recent company lunch party where I came across this (similar) dish, I was immediately reminded of summer. Being that it put me in such a positive mood, I knew I needed to find the recipe and whole food-ize it ASAP. And then share it with the world so they, too, could bask in the daydreams of summer.

Roasted Butternut Squash

You've been there, standing in the produce aisle at the supermarket with big, beautiful orange butternut squashes staring back at you with a can't beat price of $.79 per pound, locally grown non the less. You pick up the prettiest one without even thinking of how or when your going to cook it. Its a squash; they last forever, right? Then one day, you look down into your produce bowl at home and realize it's been a few weeks, maybe a month, and you should probably cook this baby. Oh no! you think, dinner has already been planned for the week and it totally does not include butternut squash!

Never fear, roast her up anyways. There is always use for some roasted butternut squash.